Enjoy browsing some of our favorite lunch recipes at Gemperle Egg Farms. Eggs —- such an amazing food not only for breakfast but for a hardy lunch that will definitely hold you over until dinner. We also encourage you to visit our Facebook page for more fun egg recipes.
Mashed Potato Decadence
Maria’s Braided Swiss Egg Bread
Barbara’s Sweet Potato Thanksgiving Casserole
Gado Gado (Indonesian Ginger Peanut Vegetable Salad)
Butternut Squash, Caramelized Onion and Kale Savory Bread Pudding
Pan Fried Sweet Potato Quinoa Cakes with Turmeric Yogurt Sauce
Gado Gado (Indonesian Ginger Peanut Vegetable Salad)
Mashed Potato Decadence
These are so easy and decadent, you feel like you are cheating. They can also be prepared a week or two ahead of the big day. Store in the freezer and reheat at serving time. If used from the refrigerator or defrosted overnight first, warm potatoes in a 350*F oven for about 30 minutes. Frozen potatoes need to bake at 350*F for about 1 ¼ hours.
5 lbs Potatoes, peeled and quartered
8 cloves garlic, peeled
1/2 cup butter (1 sticks)
6 oz. Cream cheese
1 teaspoon white pepper
1 tablespoon salt
½ cup (2 small bunches) green onions
1. Put potatoes in a sauce pan with garlic and cover with water. Bring to a boil over medium heat, reduce to low and simmer until tender and easily pierced with a sharp knife (about 30 min).
2. When potatoes are cooked, drain water. (Reserve about a cup of cooking water). With a hand blender, beat in there cooking pan with butter, cream cheese, white pepper, and salt.
3. When blended, add eggs and beat again. If you want potatoes thinner add a little reserved cooking water until you reached desired consistency.
4. Add chopped green onions and stir in. Serve immediately or store in an ovenproof casserole. (9×7 Pyrex)
This is one of my kid’s favorite breads. Right out of the oven with a smear of butter and you will think
you are in heaven! This recipe makes two loaves.
2 packages yeast
½ cup warm water
1/3 cup sugar
½ cup butter, melted
1 ½ cup milk, room temperature
1 tsp. salt
4 eggs plus 2 egg white for basting before baking, room temperature
7 cups flour
Step 1. Mix yeast with warm water until dissolved.
Step 2. Add sugar, melted butter, milk, eggs and salt and 5 cups of flour. Mix thoroughly.
Step 3. Gradually add the remaining flour until dough is smooth. If sticky add more flour.
Step 4. Knead for 10 minutes. Then put in a greased bowl and grease the top. Cover and let rise until double in bulk.
Step 5. On a lightly floured board. Punch the dough down and cut the dough into six pieces. Roll each piece into a 14 inch rope. Put three pieces on a greased cookie sheet and braid as you would hair. Repeat for second loaf.
Step 6. Let the dough rise in a warm spot in your kitchen until double in bulk
Step 7. Beat the two egg whites with two tablespoons water and brush the mixture over the risen loaf.
Step 8. Bake at 375 degrees for 25-30 minutes until loaves are brown.
Mother-in-laws have some of the best time tested recipes around. We love Barbara’s famous Thanksgiving sweet potato dish. We have added a twist of almonds on top. Hope that’s OK. We love you Barbara!
4 cups sweet potato, cubed
1/2 cup sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons softened butter
1/2 cup milk or half and half
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons softened butter
1/2 cup chopped almonds
Preheat oven to 325 degrees F
1. Put sweet potatoes in a medium saucepan with water to cover. Cook on medium heat until tender. Remove from heat, drain liquid and mash the sweet potatoes.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk/half and half and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Now mix in the butter until the mixture is coarse and crumbly. Stir in the almonds. Sprinkle the mixture over the sweet potato mixture.
“Not only is this good but it’s packed with nutrition. Serve this lovely savory bread pudding with a crisp salad and you have the perfect luncheon dish for you and your friends”
- 6 cups peeled seeded butternut squash, cut into 1-inch cubes
- 3 tablespoons olive oil,
- 1 1/2 teaspoons sea salt plus additional for sprinkling
- 7 large eggs
- 2 1/4 cups half and half
- 6 tablespoons dry white wine or sherry
- 1 1/2 teaspoons Dijon mustard
- 1 day-old baguette (do not remove crust), cut into 1-inch pieces (about 10 cups)
- 3 cup chopped onions
- 1 bunch kale, ribs removed, kale coarsely chopped
- 8 ounces Gruyere cheese, grated
Preheat oven to 400°F. Toss squash with 1 tablespoon oil on baking sheet. Sprinkle with coarse salt; bake until squash is tender, 20 to 25 minutes.
Beat eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 20 minutes, stirring occasionally.
Heat 2 tablespoons oil in large pot over medium-high heat. Add onions and sauté until golden brown and caramelized. Set aside. Add 1 tablespoon oil to pot and add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).
Reduce oven temperature to 350°F.
Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish. Put half of kale and onion over bread. Put half of squash over bread kale and onion; sprinkle with half of cheese. Repeat with remaining bread, kale, onion, squash, and cheese. Pour remaining egg mixture over bread pudding.
Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.
“Serve these cakes over a salad lightly dressed with Italian dressing or just with the yogurt sauce and some sliced cantaloupe on the side”
- 1 bunch kale, ribs removed and leaves finely chopped
- 1 1/2 tsp. sea salt
- 3/4 pound sweet potatoes, peeled and cut into 1/4″ dice (about 3 cups)
- 2 cups quinoa, rinsed and well-drained
- 1 small yellow onion, finely diced
- 2 cloves garlic, finely minced
- 1/2 cup finely grated Parmesan cheese
- 1 tsp. paprika
- 4 large eggs, beaten
To Make Sauce: Mix 1 teaspoon turmeric powder into one cup of Greek yogurt. Salt to taste.
In a large pot, bring 3 cups water to a boil. Add kale and salt. Cook 1 minute. Using a slotted spoon, scoop kale into a large bowl, reserving cooking water. When cooled squeeze out excess water; set kale aside.
Bring water in pot back to a boil and add sweet potatoes. Simmer about 3 minutes (they will still be a bit crisp) using a slotted spoon, scoop sweet potatoes into a bowl and set aside.
Keep 3 cups of the cooking water in the pot and discarding the rest. Bring water to a boil, add quinoa, and stir. Reduce heat to low, cover pot, and simmer until water is absorbed, about 15 minutes. Turn off stove and keep covered for about 15 more minutes until the grain seems quite dry.
Add quinoa to bowl of kale and toss to combine. Mix in reserved sweet potatoes, onion, garlic, paprika and Parmesan. Add eggs and mix to combine.
Form into patties using about ½ cup of mixture. Place on baking sheet cover with plastic wrap and refrigerate. Using a 1/2-cup measure, scoop quinoa mixture, press firmly to level the top, then turn cup over on baking sheet. Repeat to form 14 patties total. (At this point, the cakes can be covered with plastic wrap and refrigerated up to 1 day.)
In a large skillet, heat 2 Tbsp. olive oil over medium heat. Working in batches, cook 4 to 6 patties at a time until golden brown, about 4 minutes. Carefully flip the cakes and brown on the other side, about 4 minutes longer. Add more oil, as needed, to cook additional batches. Serve warm or at room temperature
A Traditional Indonesian dish with a gingery peanut lime sauce. Great way to get all your veggies. I have also substituted almond butter and chopped almond for this recipe and it is also yummy!
- Fresh spinach
- Yellow rice (white or brown rice with 1/2 tsp. of turmeric)
- Assortment of veggies such as:
Broccoli steamed, fresh green beans steamed, red and green cabbage finely shredded, thin slices of carrot lightly steamed or raw, mung bean sprouts, chopped red onion
- Hard boiled eggs sliced or chopped
Peanut Sauce dressing:
1 c. creamy peanut butter
1 heaping Tbsp. finely grated ginger
1 heaping Tbsp. minced garlic
3 Tbsp. brown sugar
1 1/2 c hot water
4 Tbsp. fresh lime juice
2 tbsp. soy sauce
1 tsps. salt
crushed red pepper to taste
Choose your favorite veggies. They can be cooked or raw – or some of each. Arrange everything on a platter in the following order
1) Bed of fresh spinach on bottom
2) Yellow rice on the spinach
3) an assortment of veg. on the rice
4) hard boiled eggs on the veg.
5) Sprinkle chopped peanuts on top
1) put everything in a blender and puree until smooth. if it’s too thick, add a little extra water
2) serve at any temperature, drizzled over gado gado.